Rost a juycy leg of Mutton three quarters. Then gash it in several places, and press out the juyce by a screw-press. A SAVOURY AND NOURISHING BOILED CAPON DEL CONTE DI TRINO, A MILANO Take a fat and fleshy Capon, or a like Hen; Dress it in the ordinary manner, and cleanse it within from the guts, &c. Then put in the fat again into the belly, and split the bones of the legs and wings (as far as you may, not to deface the fowl) so as the Marrow may distil out of them. Add a little fresh Butter and Marrow to it; season it with Salt, Pepper, and, what other Spice you like, as also savoury herbs. Put the Capon with all these condiments into a large strong sound bladder of an Ox (first well washed and scoured with Red-wine) and tie it very close and fast to the top, that nothing may ouse out, nor any water get in (and there must be void space in the bladder, that the flesh may have room to swell and ferment in; therefore it must be a large one). Put this to boil for a couple of hours in a Kettle of water, or till you find by touching the Bladder, that the Capon is tender and boiled enough. Then serve it up in a dish, in the Bladder (dry wiped) which when you cut, you will find a precious and nourishing liquor to eat with bread, and the Capon will be short, tender, most savoury and full of juyce, and very nourishing. I conceive, that if you put enough Ox-marrow, you need no butter; and that it may do well to add Ambergreece, Dates-sliced and pithed, Raisins, Currants, and a little Sugar. Peradventure this might be done well in a Silver-flagon close luted, set in _Balneo bulliente_, as I make the nourishing broth or gelly of Mutton or Chickens, &c. AN EXCELLENT BAKED PUDDING Slice thin two peny-roles, or one, of French-bread, the tender part. Lay it in a dish or pan. Pour upon it a quart of Cream, that hath been well boiled. Let it stand almost half an hour, till it be almost cold. Then stir the bread and Cream very well together, till the bread be well broken and Incorporated. (If you have no French bread, take stale Kingston bread, grated) add to this two spoonfuls of fine Wheat-flower, the yolks of four Eggs, and the whites of two; a Nutmeg--grated small; Sugar to your tast; a little Salt, and the Marrow of two bones a little shreded. Stir all these together; then pour it into a dish greased over with Butter, and set it uncovered in the Oven to bake. About half an hour will serve, and give the top a yellow crispiness. Before you put in the Marrow, put in a quarter of a pound and a half of Raisins of the Sun, and as much of Currants; Ordering them so, that they may not fall to the bottom, but be all about the pudding. MY LADY OF PORTLAND'S MINCED PYES